Physicochemical, rheological, molecular, thermal and...

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Food Chemistry 2020 / 1

Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd) flour

Ayseli, Mehmet Turan, Yilmaz, Mustafa Tahsin, Cebi, Nur, Sagdic, Osman, Ozmen, Duygu, Capanoglu, Esra
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.126208
Date:
January, 2020
File:
PDF, 1.29 MB
2020
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